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Lemon & pine nut lamb patties
Lemon & pine nut lamb patties
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate lamb meatballs with baba ghanoush and fresh tabouli for a delicious Mediterranean twist.
Ingredients:
  • 800g lamb mince
  • 75g toasted pine nuts
  • 125.00 ml finely chopped fresh mint
  • 20.00 ml finely grated lemon rind
  • 7.50 gm ground cumin
  • 1 egg
  • Olive oil spray
  • Baba ghanoush, to serve
  • Lemon wedges, to serve
  • 260g (1 1/2 cups) burghul
  • 375ml (1 1/2 cups) boiling water
  • 250g cherry tomatoes, halved
  • 1 bunch fresh mint, leaves picked, finely shredded
  • 1 bunch fresh continental parsley, leaves picked, coarsely chopped
  • 6 green shallots, ends trimmed, thinly sliced
Instructions:
  • Mix together the lamb mince, pine nuts, mint, lemon rind, cumin, and egg in a large bowl until fully combined. Shape the mixture into 12 patties, each about 6cm wide and 1.5cm thick.
  • Preheat a barbecue plate over medium heat, then generously spray the patties with olive oil. Grill the patties for 5-6 minutes on each side until they are fully cooked. Remove and keep them warm by covering with foil on a plate.
  • For the tabouli, soak burghul in a bowl with boiling water, cover it, and let it sit for 10 minutes until all liquid is absorbed. Fluff the grains with a fork, then mix in tomato, mint, parsley, and shallot.
  • Portion the tabouli onto individual serving plates, then layer the patties and babaghanoush on top. Serve with lemon wedges on the side.

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